I have been writing food reviews in "Next Magazine" for more than ten years without knowing it.When some restaurants saw the articles they praised, they magnified them and posted them in the window.A friend looked at her and said, "How much do you charge them? How can you reach out to others? You can't be so thick-skinned, right? I am particularly fond of certain restaurants, and I often mention them in articles. My friends read them and asked: "Do you have a share?" No.I am not a shareholder of those popular restaurants, and my food reviews are just icing on the cake. "There are so many people queuing up in the food hall, you made a laugh." The friend was sour.

Using my name as a solicitation, I get a consulting fee from the real estate developer, and the income of the restaurant has nothing to do with me. "So what about the rough restaurant?" My friend asked again, "I can't deny that you didn't open it yourself!" "Coarse Restaurant" was indeed initiated by me.When I worked in Golden Harvest back then, there were several subordinates, one for each.Among the shareholders are the owner of a restaurant and Mr. Chen Daoen, an acupuncturist who healed my fifty shoulders. They are of the nature of small profits but quick turnover.

People who write food reviews don’t necessarily know how to open a restaurant. That’s another very profound knowledge, and it’s very deep. You must follow it well.As a sideline business, there are many examples of failure. Sometimes good intentions are not rewarded. For example, in a Nanyang restaurant, the proprietress often begged me to do publicity for her. I thought her stuff was good, so I wrote it truthfully. The business is good, this person is very ambitious, and opened another restaurant of the same type in the food court, but the price of the food is too high, and once the income is reduced, I am asked to find a way. I design some new dishes for her, and help her advertise, It could have been maintained, but she likes to be there when the time comes, and doesn't show up when she doesn't like to go. Only when she closed down did she find out that a lot was stolen by the cashier.

Asking her to pay for the advertising fee, the other party's tone was cold: "What do you pay for it already?" It seems that this sum of money has been frozen, so let's use this as a topic to earn a little manuscript fee to help supplement it. The business of the restaurant plummeted, and everyone hid at home and refused to come out.Do you have to eat rice? Cook it at home every day? It’s so boring that birds come out, can you still eat it? Is there any precedent for eating someone who died of an illness in a restaurant? You have to live, what are you afraid of? I go to Kowloon City, and everyone still comes out early in the morning to drink tea?

There are obviously few people in the place to eat at noon, but there is a new restaurant diagonally opposite the company, and there are people waiting for a table? The problem is whether there is any desire to eat those dishes that have not changed. Assistant Xu Yanhua is about to get married, and today the man will give a big gift according to Guangdong customs, which means he is hired. He does not cook at home at night, but goes out to eat. In Tianxianglou, he set up a table. More mellow. Drinking too much, I ran to the next table to chat with strangers, and asked everyone if the food was good. The young people nodded and said that it was indeed of a high standard, and there was nothing wrong with it.

"That place is very expensive." Someone said. Expensive of course expensive.High-quality materials, not deceiving at all.The kung fu is high, so that you can eat satisfactorily.It should be a bit more expensive.The shop is very small, only six or seven tables can be placed. "I don't know how to order food when I go. Some people say. There is a good way, you can find the most experienced little Ningbo.I can’t remember what little Ningbo’s real name was, but he has grown up since he was a child, and now he has an eleven-year-old granddaughter. Said to Little Ningbo: "Eat the ones that Cai Lan often calls. It's always wonderful.

So how much money should you prepare? Going to a restaurant should not be such a psychological burden.I can eat as much as I have! When I call to make a reservation, I explain how many people will eat and how much budget I have. Although Hong Kong has become an unofficial epidemic port today, it is almost there. In the end, no one will welcome you, and you will not have to go anywhere.If you sit here waiting to die, it is better to spend more money to eat.Fortunately, even if I encounter a virus, I can say that I have eaten "Tianxianglou". Watching TV news, it said that there is a wholesale vegetable market, and the vacancy upstairs is going to be used as a university, but no one wants it.

This is simply reckless. If it is possible to build a cooking school in this vegetable and meat wholesale market, it should be a matter of course! First, the materials are fresh enough and there are many types. The first thing students know is to start with these things. It is useless to learn.It's better to let them develop their potential in cooking than to force them to take a pill.What the catering industry lacks most is knowledgeable chefs. If you are an apprentice, you can't get out of the small circle.And the fashion in the world today is to treat the chef as a star, who can attract a large number of diners, and is no longer a dirty kid hiding in the kitchen.

Well-managed schools can also become a must-stop for tourists, who can take a short course and go back to cook some Chinese food for their wives or husbands. There is also a cafeteria in the school to serve the masses with the freshest and cheapest prices. Students and teachers cook together. After graduation, whether they open their own restaurants or work for others, there is also a process of field learning. Hong Kong has never held a formal culinary school experience, where to start? Let’s learn from foreign countries. There are countless culinary schools in France, and the culinary schools in the United States don’t just refer to intelligence agencies. The culinary schools also use the same abbreviation.As for Japanese cuisine, there are the Culinary Academy in Osaka and the Hattori Culinary Academy in Tokyo.

It is also the wish of parents all over the world to let their children have skills.The Hong Kong government has done a lot of good deeds. A woman named Liu Xinxin lives with her mother. Her mother is eager to see a piece of tea trees. She tried her best to build a ten-acre tea garden in Zhuhai.Mainland women really have their own way, I admire them. In addition to tea, there are also many rare vegetables planted in the garden. Apart from serving guests and banquets, it is also an elegant event to have its own kiln for firing pottery. The Shennong Baicao Banquet in the Mind Tea Garden we ate had a total of 24 dishes, not counting sweet potatoes and taro.The sweet potato that came on the table first was small, and it was poked open with your fingers, revealing the light purple flesh. It was so sweet to eat in one bite, and asked, "Have you ever boiled it in sugar?"

The first dish in the Baicao Banquet is a dessert called mint two-color cake, which is made with mint grown in my own garden. In fact, all the following dishes are grown by myself. The second dish is a platter of salty sauerkraut pickled by oneself, and the pickled papaya is the most special.The third cold dish is shredded chicken mixed with green shredded tea.The soup uses Ganoderma lucidum to boil duck. Stewed chicken with star anise is made by stuffing a lot of coriander and star anise into the local chicken and then cooking it with the method of beggar chicken. I suggested to the proprietress that there are so many strange wild vegetables in the garden. When I woke up, I felt normal instead. Lemongrass finger bone is to drip lemongrass juice on the long ribs, grill and eat with your hands.Have you ever eaten the lion dish of Shangtang Shiguangcai? Me neither, I have never heard of it. The stir-fried large intestine with perilla was wonderful, and the large intestine was not hard at all.Jinbuhuan steamed pumpkin is also delicious.The Chinese rose and lotus hoof is basically braised pig's trotter, and the rose flower is not strong in personality, which is covered by the fragrance of the pig. There are purple shell tiankui, ginseng vegetables, pearl vegetables and hundred cauliflowers in the Baicao Poon Choi.Tea Green Fried Egg Dumplings are also tea-flavored.I have always liked goji berry and pork liver.It is also special to use the "Motherwort" that Chaozhou people love to eat and has a nice name to braise duck and taro. Counting here, I can only record fourteen dishes, and there are no more slots for the other ten. Celebrity French chef Loiseau committed suicide with a rifle at his home. Loiseau is fifty-two years old. He has published many cookbooks and created a revolutionary "essential cooking. It caused a "taste explosion". He produced frozen food under his name and acquired several restaurants. He was established in Paris in 1998. Go public and become the only chef in the world with a listed company. The newspaper analyzed his death because an authoritative diet magazine gave him seventeen points in time. Twenty is a perfect score. Loiseau's restaurant originally scored 19 points, but was recently lowered by two points, so he committed suicide in shame. Is there such a thing in the world? Maybe it will happen, the French are crazy. But the general speculation of the gourmet is that he went this way because of business failure. Most of those who commit suicide because of honor are bound by tradition.People who are loyal to customers or dedicate themselves to their employers have a great sense of responsibility, and those who have a sense of responsibility are full of brains and mostly follow the book. Observing Loiseau's past achievements, it is not a proud celebrity chef who can cook dishes with a sense of taste. I also believe in the theory that he committed suicide because of business failure, but personal opinion is not important.What I want to talk about is another famous French chef mentioned in the report. In 19671, Louis XIV of France went to the countryside to play. He was received by a prince. The prince owed a lot of debts to the farmers. If he is happy, he can borrow money to repay his debts, so he ordered his chef to cook luxurious and luxurious meals for three days and three nights to entertain guests.He successfully completed his task on the first day and the second day, but on the third day, there was a big wave in the sea and he couldn't catch any fish. He couldn't make a seafood feast and committed suicide. It was made into a movie, and it was done very well, but it was not very commercial, and it was not released in Hong Kong. It's a pity that the raw food has matured, and the best way is to boil it.The original taste, the boiled soup is delicious, why not do it? But raw blood, like pig offal, should not be eaten half-cooked; if it is overcooked, the meat will become old, like chewing styrofoam.Violence. It takes years of cooking experience to get it right. There is a simple method to try, that is, the pot should be large, boil a pot of water, add some oil and salt, slice the meat into thin slices and throw it in.The water is flushed by the cold meat, so don't roll.At this time, use an iron net ladle to pick up the meat, wait for the water to boil again, throw the meat in again, and turn off the fire immediately.The residual heat will get the meat just cooked enough to be perfectly poached. There are many authentic snacks that are mainly boiled, such as the street stalls in Fujian, where prepared pork livers, pig hearts, pig feet, etc. are placed in a grid.If the guest wants a bowl of noodles, cook them in another oven, then burn the above-mentioned ingredients, spread them half-cooked on the noodles, and finally pour the hottest soup. Serve. This bowl of pork noodles , the world is delicious. Wonton noodle stalls in Hong Kong sometimes sell boiled beef, but unfortunately the beef has been marinated in lightly battered powder. Although the boiled stuff is soft and cooked, it has no beef flavor at all. What I miss is the boiled rice noodle sausage in the typhoon shelter.The powder sausage is the most difficult to handle among the pig offal. Only the hawker on the boat can do it.After burning, it is topped with cooked oil and light soy sauce. This delicious taste has not been tasted since the disappearance of the typhoon shelter. In fact, any food can be boiled, which is easier than frying or roasting. If the time is out of control, choose pork neck, which will not be hard when it is too old. Most people think that oyster sauce and boiled rice are the best partners, but I think oyster sauce destroys the spirit of boiled rice the most, and makes food the same.If you want to add oyster sauce, it is better to scoop a tablespoon of solidified lard and watch the white thing slowly melt on the cooked vegetable meat.At this time, the aroma was tangy, and he swallowed three bowls of rice without changing his face. People in Hong Kong who eat sashimi at school start with salmon. After becoming addicted, there is no joy without salmon.Today, an average of 30,000 kilograms of salmon is eaten every day. Statistics from the Census and Statistics Department show that Hong Kong spends HK$400 million on salmon every year. I have repeatedly appealed: If you want to eat salmon sashimi, you must go to a reliable sushi restaurant, and don't patronize those opened by cats and dogs.Other sashimi will change color after being placed for a long time, only salmon is still so orange.Why? Because fish farms add a chemical called "canthaxanthin" () to the feed they eat, so the meat remains bright red and bright yellow even if it goes bad. Hong Kong’s “Regulations on Coloring Matters in Food” allows the use of this kind of pigment. It is said that the Food and Health Organization of the United Nations also believes that ingesting this kind of pigment will not affect health. How is it possible? Even if there is no effect, what about the bacteria after spoilage? A recent study by the European Union Food Safety Organization is that inhaling high doses."Canthaxanthin", this substance will accumulate in the retina and affect vision. It is banned from use. In the future, salmon imported from Europe will change from orange-red to gray-white. We didn't know we were going to die, we ate like crazy, until our eyes were blinded, it was too late.Ninety percent of the original salmon were raised in captivity. I really understand the temptation of sashimi, it is indeed delicious. The first thing we came into contact with was tuna, because the Japanese do not eat salmon sashimi.The tuna of that year was all caught in Japan, and the meat was of good quality.It's delicious.Now it is caught in India and Spain, shipped to Japan and then imported to Hong Kong. It is a different species and not as tasty. If you want to learn to eat sashimi, then start with the fattest belly of tuna.No matter if it is from India or Spain, it is of the same standard. Sure, it's expensive, but to get a new flavor, start with the good stuff.Eat bad ones.If you have a bad impression, you will not be able to open a new world of taste. Eating good food, although expensive, is also good, but you won't think about committing suicide by burning charcoal.And eating inferior salmon is tantamount to suicide. I found that Shunde people and French people have one thing in common, that is, everyone likes to talk and eat. "The fish skin dumplings made by my mother are the best." My Shunde friends all told me that. "Ah, Provence," said my French friend, "that's the real France. The food there is like food. In fact, the food in Dongguan is not bad either. The people of Dongguan work quietly and don’t make much noise.Italians and Spaniards are also very good at eating. They think that food is the same as sex, and they don't have to be too public. I still admire the people of Shunde. I have seen their chef's knife badges. It is really not easy to chop the ribs into the same size and fry them until the juice is dry. We have always been proud of Chinese cuisine, but French cuisine also has its reasons. The skill of removing the bones of the goose neck and stuffing it into foie gras is not inferior to the ingenuity of Chinese cooks. The Shunde people and the French keep telling you what delicious dishes they have eaten, how they are cooked, and how they taste. It is fascinating to hear, and you hate that you were not born in those places. They are better than the French because the people of Shunde do not underestimate the dishes of other places while boasting.The French are different. When they talk about food and wine, their noses are raised higher and higher. When I told a French friend: "I go to the Tuscan region in Italy, and their wine is also good." "Really?" The French friend raised an eyebrow, "Is there red wine in Italy?" But this is because people who live in the metropolis are so philistine, and those in the countryside are still simple and not so arrogant. Walking in a small town in the south, everyone you meet will greet you, and automatically say:,.Unlike what people say, you use English and they don't answer you. People who like to talk about food must have good living conditions and abundant products, but they don’t keep a lot of money, so there is no need for that.It is the nouveau riche in big cities who devour abalone belly fin, caviar or black fungus and white fungus.Leisurely people, chatting and chatting, most of them are fish skin dumplings made by mother. "In the past, three more bottles of brandy wouldn't make me drunk!" Someone said. This kind of thinking about the past, it is best not to open your mouth, and let others laugh when you tell it. I didn’t read it back then, how do you know? "Come here, ten cups!" When someone persuades you to drink, drink if you are happy, and don't drink if you are not happy. "Mainlanders don't take this kind of thing. Don't let them know that you can drink, otherwise, you will be drunk. It's better to pretend that you don't know how to drink. It's okay to say that you are sick." The friend said. What do you do with fake things? How much can you drink.You can't drink anymore, and the other party won't be so barbaric to force you. "You don't understand, you have to be drunk to do business with them. I made five bottles of Wuliangye with them at one time, and only then did I get two million orders back." The friend said again. Drinking bad body, net profit: so what? The mentality of drinking is entirely from being competitive, and admitting defeat is not so difficult to accept.The first time you admit defeat, the second time you are thick-skinned. People who drink alcohol never have to boast of being good at drinking.And what is a drinker? That is, every time you take a sip, you will feel the beauty of the wine.If you continue to drink until you lose your taste, you are not a drinker, but a person who has been drunk. There is a difference between heavy drunkenness and slight drunkenness. The former is dizzy and even vomits yellow bile, which is worse than death; the latter is happy and extremely comfortable. People who yell that I am not drunk must be drunk, so they are not allowed to drink, first kneel down and beg for alcohol, and then threaten you that you have no friends to do it. This kind of person is already alcoholic. A friend of mine named Billy Zhou is this kind of person who is drunk.Tall and handsome, he was Cathay Pacific's flight master when he was young, and later became a supervisor. Hearing the news of his death a few days ago, I was sad, and now thinking about it, I wrote this article.May you and me.They are all drinkers. "Where is Blue Girl brewed?" someone asked. "Of course. Germany," said the child. That's right.The production of Blue Girl began in the 18th century in northern Germany..."-~1 land. Production: It was shipped to Qingdao in 1895 and supplied to German soldiers. In 1996, Jebsen bought the company and shipped the beer to Hong Kong for sale.At this time, there is no evidence that the beer was made in Germany, and even if there is no explanation: where is the soap made. You have searched for any information, but you can't find it. It is only emphasized as import.Where is Jianjin? According to its covert, it will not be a German import.Check the net seven times, but there are some clues.In the "History" column, it says: "To this day, Blue Girl is under the supervision of Jebsen & Co., Ltd., and it is brewed by Korea Dongyang Brewery Co., Ltd. using traditional methods and advanced technology." Haha, when did a Korean Cheng Yaojin pop up? The English name of Dongyang Brewery is 1, abbreviated as 0. ． , South Korea is very popular, which means that we call beer in South Korea, and the waiter will know if he says give me a bottle.It is reasonable for Koreans to call beer ale.Is the wine made of wheat? What kind of foreign bird "beer" is used? Mass production is not enough for Koreans to drink.They have bold personalities and don't like to drink in small cups, and the strongest alcohol in Korea is only double-steamed, and there is no high-alcohol alcohol such as Wuliangye.Have a big drink.Instantly drunk. Perhaps a factory has been established in Shenzhen, but I have no information on this.If it is made in South Korea, then the word "import" is well deserved; if it is brewed in the Pearl River Delta, everyone is already one China, and there is no such thing as importing or not. In the TV commercial, there are still a few foreigners drinking: "I have been waiting for a girl like you.... Lifting up Lanmei's skirt, a bunch of Orientals were revealed. Every time I see Hong Kong people stop drinking brandy, I shake my head and sigh. Once upon a time, when we were entertained or invited, there was no bottle of Hennessy or Martell on the table Blue Ribbon, can Xiao give up? The decline of brandy is caused by red and white wine. Everyone thinks that table wine is good for the health. Drinking it can cure heart disease. In addition, they play tricks and let them take up the entire market. In fact, the culprit in the world is that things must be reversed when they are extreme.Our generation is used to indulgence, and the young people see it, and all of them have become regular people: no smoking, no drinking, and neatly cut hair.Originally, Renlu should be a huge brandy market. They love to drink strong alcohol. Isn’t brandy the right way? No, brandy may not sell particularly well in Renlu. What they like is baijiu. The so-called "white" is not the "white" sprinkled on red and white meals, but transparent Wuliangye, Moutai, Fenjiu and the like. It smells bad, chokes when drunk, and lingers for a long time.The smell on my body, I showered in the shower for two days, If it remains there, it is called incense. The baijiu in the mainland is so popular that there is no time to brew it. I once visited a winery, but there was no still. It just took the strongest wine and watered it, and mass-produced it. It was terrible.Brandy is the essence of grapes, and it is better than wine made from other grains. Maybe now it's time for Brandy's revenge.The popularity of drinking also depends on advertisements. Seeing that the full-page promotion of brandy in the newspapers has disappeared, it seems frightened. I remember when cigarettes could still sell advertisements, the "Wanshifa" that no one bought kept appearing in newspapers, magazines and TV. How many years have they lost money, and the result is still not famous for them? Of course, the cigarettes are produced by the government's monopoly commune, a lot of silver paper is wasted, and the brandy is not Grandpa's, but it has been bought by a large multinational company. If you spend a little more money to promote it, you will get something in the future.When the brandy regains its lost ground, we can go to promote whiskey. When I was young, I lived in Japan and drank whiskey with everyone, but I didn't have a deep interest in brandy.Later, when I went to Hong Kong to play: Seven, I still insisted on drinking whiskey. I laughed at myself that one day I can even live in Hong Kong when I can even get used to drinking brandy. Alcoholism kicks in and goes to the grocery store.It is only in Hong Kong that you can buy high-quality wine in large bottles on the streets and alleys.Old age can only be found in high-end shops in Paris. The French are also amazed when they see our phenomenon.However, there is no good whiskey in sight.Gradually, I also accepted brandy, when Hong Kong was a home factory. I remember the first time I brewed Hong Kong wine. It was in the 1960s. At that time, it was popular to drink long-necked wine. I didn’t know this kind of wine until later.When I was a child, I stole the wine my mother drank. There were flowers, axes, and star cards. According to the old gourmet, it was much better than the later ones. But back then, I didn’t know what good wine was. When brandy became popular, not to mention, Hennessy could still be bought in grocery stores. Although there is Louis XIII today, it only appears in auction houses. It's hard to explain the taste to young people who don't drink alcohol. I can only describe it as not like wine. The "baijiu" that Chinese people like, if it is mellow, it is not bad.After drinking a bottle of Moutai, the white porcelain bottle has turned green after storage, and it doesn't taste like wine, and the color of noodles does not change even after a few cups.In the past, I admired Premier Zhou’s constant drinking of Moutai when he greeted foreign guests, so I still drink it at an older age. If it’s that kind of good Moutai, I believe you can drink one cup after another. Drunkness comes slowly, but if you go boating, you won’t feel dizzy if you drink too much, it’s extremely comfortable.The last Hennessy I drank was the first time I visited Ni Kuang after he immigrated to San Francisco.I took two bottles from the cabinet, and one of them squeezed one bottle in his hand, and it was wiped out all at once.That's what good wine is, and it couldn't be more clearly stated. The brandy is too fragrant, the vodka is too overbearing, and the quality of Erguotou is uneven, with few good ones. If I were to combine spirits from all over the world, the last thing I would choose would be whiskey. The first thing I came into contact with, of course, was that there was only a red card to drink, which was considered good. In the James Bond-style spy films made by Americans, the male protagonist only drank a red card. The red card will progress to the black card if you drink too much, and there have been gold medals in the middle, but they are not blue. Nowadays, the ones that are loved by whiskey lovers are generally blue cards. Many people in the middle switched to drinking 1, from 12 to 18 years.As soon as the company's 11 appeared, everyone thought it was supreme, but with the blue card of 1, it was compared. Other whiskeys include the familiar sailboat brand, white brand, & green bottle, 11 short bottle, white horse brand and black and white cat brand, etc. The French are not very good at drinking whiskey. They don't know that adding water, ice, and soda to whiskey can open up the taste buds. They just drink whiskey as if it were brandy. In fact, there are also whiskeys without ice, which are pure malt 1, and later we learned how to appreciate them, and there are low-priced 1, 11 and so on. However, people who really drink whiskey, whether it is a blend of various malts or pure malt, all agree that 11 is the best. First drink from ten years to twelve, fifteen, eighteen.Twenty-five years is amazing, and thirty years is certainly better.Fifty years; is preferred.No matter how old you are, you can't buy them in the market, you have to compete in auction houses, The 60-year-old whiskey brewed in 2006 and 1986 sold for 20,000 pounds a bottle, and every bottle was less than one bottle, and the price soared every year. Only drink these expensive products when people are entertaining guests. I had a cup with Yung Kee boss Kam Kin Shing, and a bottle of more than 100 Hong Kong dollars, commonly known as Que Zaiwei, was very enjoyable. Cold night drink: The outside of the body is warm, but the internal organs are still cold. Brew three cups of tea in a row: Pu'er, Tieguanyin and Babao tea.Pu'er cakes range from tens of yuan to tens of thousands.I think one catty: three hundred is very standard. ...a catty can drink for a month, and the average day is ten yuan, which is not expensive. There are no rules for Tieguanyin. Go to a good tea factory that you are familiar with, and they will introduce you.Kind of cheap and good.It’s too expensive tea, drink it”: I’m addicted to it, and it’s not a good thing when I’m in the restaurant.Eight-treasure tea is not considered enough tea, it is just a kind of drink, just to change the stomach.Packed, there are chrysanthemum, green tea, red dates, longan grapes, white fungus and rock sugar in a bag, so it is called eight treasures.I always think that it is too sweet and the tea taste is not enough.Open the package list, throw away the large rock sugar, and add a pinch of other tea leaves to make the mountain taste delicious. Pu'er is fine, drinking too much Tieguanyin and green tea hurts the stomach, use eight: carry sticks, the blend is just right, but the sweetness stays in the mouth, always feels bad.The best choice for drinking soup is kombu juice produced in Hokkaido. It is made of kelp. I have visited the production process. It is to put a thick piece of kelp on the table, and the staff scrapes it with a sharp knife to scrape out traces of things that look like cotton and meat floss. Now the Chinese character factory is no longer used. The old The pronunciation of "inch" is written as "yam", which means to grind the yam into a paste.Yam is also called sweet potato, and it looks horrible when it is ground sticky. The "yam kelp juice" sold today is very convenient to eat. You tear off the tin foil, and there is a small plastic dish inside, which contains a piece of kelp shreds solidified together, and a small packet of so-called seasoning, which is said to be boiled with wooden fish. In fact, there is mostly MSG, and there is also a pack of dried dehydrated green onions. Put these three things in a bowl, pour boiling water and serve. I think the water in the bowl is too much and the taste is too light. It is just right to put it in a teacup. Drinking those kombu silk is soft and smooth. Some people don’t like this I feel, I don't care, but it's limited to kelp soup, the kind that is white and sticky when ground with sweet potatoes, I can't stand it. One reader emailed: "I agree with you, snake meat tastes like chicken. Have you ever tried crocodile meat? It tastes like chicken too." I emailed back: "You're right, crocodile meat does taste like chicken. Why are we hurting the poor guy?" The first time I came into contact with crocodile meat was brought by brother Lin Runhao, a student of my father. My mother has asthma. Brother Hao is an all-knowing person. He said that it can be used for this disease. He found a large piece of fresh crocodile tail from Indonesia to stew. Mother Tang drank it, and the four of us and our children shared the piece of Bai Xuexue's meat. The chicken still tastes like chicken, and the crocodile meat doesn't even taste like crocodile.Not reconciled, on my first trip to Australia, I ordered a large piece of crocodile steak at a Tu restaurant. I didn't feel anything weird and couldn't leave any memory.This kind of meat is called meat without personality. The neighbor's braised pork can be smelled every few streets; the beef brisket in the family grave is also mouth-watering.Mutton It has a smell of mutton, and it is addictive to eat. The more mutton, the more delicious it is. It is called a land meat, and it is delicious.Meat without personality, what do you eat it for? I also tried kangaroos and kangaroos in Australia, but they also didn't taste much.One plate of barbecue, three pieces of meat, and a small flag to teach you what is a crocodile, what is a kangaroo, and what is a kangaroo.Pull out the flag, the mouth is full of meat, but you can't tell which one it is. The so-called game has no personality.If it was so fragrant, humans would have learned to raise livestock long ago, and wild game would become poultry, which would no longer be precious. Most people can't taste the difference between goose and duck, but it doesn't matter, they both have unique fragrances.Rabbit meat also has its own personality, but it is not tasty, so it has not become popular, and no one raises rabbits to eat. It is said that dog meat is the most delicious, cats are the sweetest, and monkeys are not bad, but why not eat it? It is spiritual.I can't bear to kill them for the sake of delicious food.If you can do it well, then cannibalism, I believe it is the most individual and delicious. Driven by curiosity, he also ate snake meat. The most common one is the so-called snake soup, some white silk, everyone said it was snake meat, It tasted like a chicken, but it croaked and said, "It's really a chicken!" My friend heard it: "Oh, then those red strips are snake meat." Bite into the mouth, damn it, it's fungus silk. You can't eat snakes in snake soup, which is true for a bowl of thirty or forty yuan on the street.Cooked by a master chef, a large pot of snake soup that sells for thousands of yuan is not made like a snake.This is the essence of snake soup! He said: When seeing a snake, the distinguished guests are afraid, so they dare not eat it. I don't like any dishes that are muddled, so I don't like soup. Snake soup is mainly for "playing". Take a sip in clear soup, it is very sweet. "If you want to eat real snake meat, come with me!" Sammo Hung took me to meet my friend Wang Zhen in Zhongshan. He invited me to a shop specializing in selling snakes. He specially prepared a 12-foot-long rice shovel for me that night. , five or six chefs hugged and chopped off the snake's head. The blood that flowed out was packed in beer, at least three or four, and I was asked to drink it mixed with snake gall the size of an egg, saying that drinking it would improve eyesight.The two wings are making noise, tonight must be terrible. As for the snake meat, it is as thick as an adult's calf, chopped into pieces, deep-fried and served on the table, grasped with hands, and chewed like steamed buns. "Can't you eat a snake?" Sammo Hung asked. Is it delicious? I think it’s like buying chicken at any time, practicing every day, and making a variety of dishes.Such thick snake meat is hard to find, and it is just a few tricks like frying mosquitoes.What are you eating for? Although the snake bites people, if you don't go into the forest to mess with it, the snake won't bother to care about you. I will never eat snake meat again.Snake gallbladder improves eyesight? Where are there so many snake gallbladders?What the snake king sells, most of them are chicken galls in disguise, and my presbyopia has not been cured because of this.If you want snake blood to make a sound, why not take a Viagra! So far, when flying, I still refuse to eat airplane meals. The short distance is about four hours.Feed yourself well before boarding the plane; bring a few cup noodles with you if you are traveling for more than 12 hours, and eat as much as you want without bothering others. However, the airline always counts the number of people before take-off. If hundreds of people eat hundreds of meals, they will definitely not be unable to eat meals on the plane because of the full number of passengers. If you don’t eat it, you’ve given up your rights. The untouched food will not be given to others after it arrives, and it will be thrown away. I don't know how much the aircraft company throws away. Every time I see many guests suffer from high-altitude anorexia, and I am not the only one who refuses to eat.A company can count as throwing away ten for one flight. Thousands of them are thrown away on hundreds of flights every day. There are so many airlines in the world who treat them as rubbish, more than tens of thousands? What about those red and white wines? Dozens of bottles have to be opened, but there are not many people who drink alcohol like our generation. Today's computer monsters don't drink a drop. The opened wine must be poured out before the plane lands at the destination.This is the regulation of the International Aviation Organization, why? In today's bad economy, everything is shrinking.Saving the first class or business class won't help, the best service should be given, waste or not is not a problem, after all people are paying so much money. The economy class has the most seats and the biggest profit.However, due to fewer people traveling, airlines bargain with each other to accommodate group passengers, and they need to be frugal. When booking a seat, ask if you want to have a meal, isn’t it okay? Don’t tell me how much money you can save, you will know the price of the meal on the plane.But you can send some small gifts as encouragement! The money saved is donated to UNICEF, what a great thing! Since it counts when you fill your belly, it is better to cooperate with McDonald's for Western food and provide Chinese food with Café de Coral and other fast food groups, which is better than the economical airline meal.dont you agree? A Japanese TV station came to do an interview and asked me to talk about the recent food trends and changes in Hong Kong.I think there are two important points. First, the so-called "private kitchens" are increasing, and there are dozens of them.The government has not yet legislated to control them. You can open a store on a certain floor of a commercial or residential building without obtaining a formal license to operate.The rent is cheap, the decoration is simple, and labor is saved. Both cats and dogs can be opened.But how do you let customers know where to eat? Advertisement not only costs a lot, but also may be used as evidence in court by the Food Administration and may be sued at any time.Don't worry, just make a phone call to the food and drink section of newspapers and weekly magazines. The editors are worrying that they don't have enough information to make a big fuss. Of course, they will send a reporter and photographer to brag for you for free, and the rest depends on word of mouth. I've tried several and, to tell you the truth, were disappointed.The idea was very creative, but not put to good use.Originally, with a good chef and good greetings, there would be business.But most of the private kitchens do some so-called food, and they fly before they learn to walk.Under the competition, one by one will definitely be eliminated.The good ones will definitely survive, but when the policy changes and there are many controls, it will cause a lot of trouble. Second, the opening of mainland famous restaurants. "Xiao Nanguo", "Zhang Shengji", "Wang Jiasha" and so on, borrowing the words of the Japanese, "entered" Hong Kong one after another. I have tried all of them, and they taste good, and some of them still spend a lot of money on decoration.Mainlanders like to eat in private rooms, and officials don't want to sit in the lobby and be seen by others.This approach replaces the idea that Hong Kong is small and has as many seats as possible. Some of these restaurants are sole proprietorships and some are joint ventures, but all of them have brought job opportunities to Hong Kong people, which is a good thing.The question is whether it can maintain the standard of the old store.Blindly catering to the tastes of Hong Kong people will become uncharacteristic and a crisis will come. Hong Kong people have an unquestionable superstition about Guiling jelly, believing that it has certain curative effects on skin care, acne, intestines and stomach, and heat and detoxification. 这几种功能男女老少都开心，龟苓膏的生意永不衰退，而做得最久最好的，就是这家"恭和堂"了。 据说龟苓膏本来是清朝之宫廷药方，清末年间一位名为严绮文的太医告老还乡，并将龟苓膏单方传给当地农民作为消暑，从此流传于民间。"恭和堂"就是这位名医的后人严永昌于九十多年前创立，传到今天，由后代的严国雄先生主理业务。 国雄兄和朱旭华先生的大儿子彼得是多年同学，而朱旭华先生一家和我关系深远，有了这个交情，我一想起朱先生或龟苓膏，一定跑到九龙城狮子石道七十九号的店里吃一碗。 说也奇怪，别的地方的龟苓膏吃了总有一阵腥味，只有这家人没有， 而且药味香浓，幼滑可口，不像一般的淡若凉粉，似甜品多过吃药。 龟苓膏不是一种马上见效的东西，我从来也没证实过它的治病功能。感到好吃，倒是最重要的。 "恭和堂"的龟苓膏的确好吃，当严国雄要我替他写一幅字时，我就直接用"以美味健身"几个字书上。 当今这家人在油麻地、铜罗湾、旺角、红磡、尖沙咀、将军澳等地都开了分店。远至荃湾也有，更在机场中新开了两家。 近年来日本游客也对龟苓膏产生很大的兴趣，不但是老人，年轻女孩子都喜欢，她们不会发音龟苓膏这三个字，尽管叫它为。前者是龟的意思，后者则由睹喱的洋文译之，许多日本人因它而来。龟苓膏在无形之中，帮助了香港旅游业的增长，功不可没。 在法国南部吃了田鸡腿，念念不忘。 回到香港去了几家法国餐厅，均不满意，不是那个味道，惟有自己炮制。 参考了许多法国菜谱，包括写的，不得要领，只能凭记忆和想象重创。 到九龙城街市，走过那档卖田鸡的，看到的不是很大。 田鸡最肥大的来自印尼，那两条腿像游泳健将般粗，肉质也不因大而生硬，是很好的食材，但并非这次的选择。 小贩剥杀田鸡，总是残忍事，不看为清净。丰子恺先生也说过，吃肉时不亲自屠宰，有护生之心，少罪过。 再去外国食品店买了一块牛油，一公升牛奶和一些西洋芫荽，即能开始做菜。 先把田鸡腿洗干净，用厨房用纸把水吸干了，放在一旁备用。火要猛，把牛油放进平底镬中，等油冒烟下大量的蒜茸。 爆香后放田鸡腿去煎，火不够大的话全部煎熟，肉便太老，猛火之下，田鸡腿的表面很快就带点焦黄，里面的肉还是生的。 ＼这时加点牛奶，让温度下降，田鸡腿和奶油配合得很好，再把芫荽碎撒下去，加点胡椒，动作要快，跟着便是下白酒了。 用陈年佳酿最好，不然加州白酒也行，加州酒只限来做菜。带甜的德国蓝尼也能将就。但烧法国菜嘛，至少来一瓶-吧。 酒一下，即刻用镬盖盖住，就可以把火熄了，大功告成。 虽然没有法国大厨指导，做出来的还蛮像样，但只能自己吃，不可公开献丑。 吃完，晚上还是去"天香楼"，叫一碟烟熏田鸡腿，补足数。